One of the things I love about this recipe is that the meatballs are cooked directly in hot broth by just dropping them in by the spoonful — no need to spend time forming the balls by hand! This method also gives the broth such great flavor. The trick is to use two spoons, one to scoop the meat and the other in your other hand to quickly shape then drop. Once the meatballs are cooked, noodles are added, along with shredded cabbage and julienned carrots.
Serves 4
Ingredients
For the meatballs:
1 lb ground pork
1/4 cup green onion, thinly sliced
1 tsp sesame oil
2 tsp soy sauce
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 egg white
1/4 cup plain breadcrumbs
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8 to 10 cups chicken broth
8 oz thin rice noodles, uncooked
1 carrot, julienned
2 cups shredded cabbage (like Napa)
Fish sauce (or salt), to taste
More green onions and/or toasted sesame seeds for garnish
Directions
Combine all of the meatball ingredients in a large bowl and mix until everything is well incorporated. If there's time, chill the mixture in the refrigerator for at least 2 hours.
In a large pot, bring the broth to a boil, then reduce to a simmer. Using two spoons, shape the meat into small meatballs (about 1 inch in diameter) and carefully drop them into the simmering broth as you make each one.
Simmer for 15 minutes, until the middle of the meatballs register 165°F with an instant read thermometer.
Add the carrots and simmer for 5 more minutes. Then, add the noodles and cook for 3 minutes before adding the cabbage and cooking a minute or two more. Taste and season with fish sauce (or salt). Garnish with green onions and/or toasted sesame seeds and serve immediately with chili sauce (sriracha or sambal oelek) on the side.
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